Ingredients

• 1 bunch asparagus
• 1 packet pre-cooked baby beetroots
• 1 Countdown Salad Bag
• 50g cooked multicolour quinoa
• 1 pack Mainland Creamy Feta
• 50g hazelnuts roasted and roughly chopped (Optional)
• 1 packet fresh mint leaves (Optional)

Method

1. Boil asparagus for 1 minute, cool down in cold water and slice lengthways.
2. Slice beetroot into 2 inch rings.
3. Place two thirds of salad on a large plate. Add cooked quinoa.
4. Add beetroot, sliced asparagus and Mainland Creamy Feta.
5. Sprinkle hazelnuts over the salad and add mint (if using).
6. Drizzle with a vinaigrette of your choice and mix through.